Text 14313, 88 rader
Skriven 2008-09-28 20:09:00 av JIM WELLER (1:123/140)
Ärende: BFT 26
==============
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Smoked Salmon Mousses
Categories: British, Appetizers
  Servings: 6

    300 ml Single cream
      2    Bay leaves
      1 TB Lemon juice
        lg pinch Paprika
    110 g  Smoked salmon pieces
    150 ml Milk, approximately
      1 TB Gelatine
      3 TB Water
           Cucumber slices, to garnish

Scottish salmon is regarded by many to have the best flavour of any.
Scotland has always been famous for its traditional smoke-houses.
They give flavour to the fish by smoking over woodchips and do not
add any artificial additives. You don't need to buy whole slices of
smoked salmon for this recipe, offcuts and odd pieces can be used
which are much cheaper.

Place the cream and bay leaves in a pan, gently heat until warm but
not boiling. Leave to infuse for a few hours. Discard the bayleaves.
Pour the cream into a blender or food processor. Add the lemon
juice, paprika and most of the salmon pieces, reserve 6 small pieces
for garnish. Blend everything together.

Pour the mixture into a measuring jug and add enough milk to make up
the quantity to 600 ml (1 pint). Stir well. Sprinkle the gelatine
over the water and leave to soak for a few minutes. Heat until
dissolved. Allow to cool for a minute before whisking into the
salmon mixture.

Pour the mixture into 6 ramekins and chill for at least 2 hours.
Serve garnished with the reserved smoked salmon and cucumber slices.

From: The Great British Kitchen Cookbook of the British Food Trust
 
MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Somerset Brie And Asparagus Quiche
Categories: British, Appetizers, Cheese, Pastry
  Servings: 4

      1    sheet Ready rolled
           shortcrust pastry, thawed
      3 md Eggs
      4 md Spring onions, washed,
           trimmed & chopped
     25 g  Butter
    225 g  Ripe Somerset Brie
    120 ml Milk
    120 ml Single cream
    100 g  Asparagus tips, blanched
      1 ts English mustard
           Grated Nutmeg, to season
           Salt and pepper

Pre-heat oven to 200  C / 400  F / Gas 6.

Have ready a 22.5 cm (9 inch) flan tin or dish.

Use pastry to line the flan tin. Melt butter and lightly saute the
spring onions, allow to cool.

Meanwhile, remove the rind from the cheese and cut into small cubes,
whisk or beat with eggs, beat in the cream and milk, add seasoning.

Scatter the onions on base of flan case, carefully pour in cheese
mixture then arrange asparagus spears in a spoke pattern and bake
for 25-30 minutes until set and lightly golden.


  From: The Great British Kitchen Cookbook of the British Food Trust
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)